italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Infowine Premium
  • » Protein instability in white wines: Mechanism of formation and methods for predicting it

Protein instability in white wines: Mechanism of formation and methods for predicting it

Matteo Marangon | University of Padova, Italy

Protein instability in white wines: Mechanism of formation and methods for predicting it

Protein haze can appear in white wines during transportation and storage.
This instability represents an aesthetic problem that can be prevented by removing the grape proteins that have survived the winemaking process.

The grape proteins responsible for this instability are the pathogenesis-related (PR) proteins, a class of proteins very stable during winemaking, but that can become unstable during ageing, especially when the wine is subjected to elevated temperatures during transport or storage.
This instability results in PR-proteins denaturation, and this in turn leads to their aggregation and precipitation, with formation of turbidity and sediments in bottled wines.

Winemakers are still widely using bentonite fining to remove these proteins from the wine. While effective, bentonite fining is an inefficient process that can lead to quality losses in the wine due to the removal of volatile compounds associated with its use. 

The development of more efficient processes for protein removal requires understanding the mechanisms such as the main drivers of protein instability and the impacts of various wine matrix components on haze formation.
Additionally, to improve the efficiency of stabilization treatments, accurate methods to predict protein instability are needed.
In this video Matteo Marangon reviews:

  • The recent developments in wine protein instability, including the most current version of the mechanism describing how protein instability forms in white wines.
  • The methods for wine protein stabilization
  • The methods to predict protein instability in wines


Annual subscription to Infowine: The subscription, at a cost of € 60 (VAT included) entitles you to one year's access to all the documents published on the site, including the historical archive (click here).

Published on 02/21/2023
Premium Contents Area
  • VIDEO SEMINAR (Matteo MARANGON, streaming 45 min)
Price:47 €(Tax included)
Related sheets
    Low intervention?
    Infowine Focus
    Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
    Published on:01/02/2023
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    Sensory characterisation of grapes and yeast strains
    Infowine Focus
    Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
    Published on:08/29/2022
    Sparkling wines
    Infowine Focus
    For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
    Published on:08/17/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 2,984375